Bondarchuk Z. Development the technology of hard cheese by using starters of mesophilic and thermophilic lactobacteria

A research object is technology of hard cheese. A research purpose is development of intensive technology of hard cheese on the basis of combinations of bacterial ferment cultures and determination of the rational technological modes, which will provide protecting of process of transformation of components of cheese mass from influence of extraneous microflora, will activate a proteolysis and will shorten ripening of cheese. It is set that lactobacillus of types of Lactobacillus helveticus and Lactobacillus acidophilus intensify motion of lactiacid fermentation during making and proteolysis during ripening of cheese which is instrumental in forming the high indexes of quality. Grounded modes of technological parameters (second heating, ripening modes) of production of cheese with the use of the combined bacterial ferment. The basic organoleptic, physical and chemical, biochemical and microbiological indexes of new type of cheese are investigational. Certainly time of storage cheeses.